Età
8Anni
Colore
Paese di origine Germania
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Robert
dal 2016
No good bakery selling good sourdough bread around; I wanted to create a very good bread all by myself; my mums husband is a baker, our conversations inspired me; I needed something aside the office I can have passion for
Caratteristiche
I feed Robert weekly with whole grain rye flour, letting him sit for ~6-8 h at 23-30 degrees. He has this amazing sweet sour taste / smell, a bit like honey, very fruity and I love the velvet texture. The loafs taste fantastic, not to acidic and have a great oven spring. His brother Volker (whole grain wheat) is fantastic as well. A bit milder but not as strong yet as Robert.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
10g starter, 50 g water, 50 g whole grain rye flower
Metodo di lavorazione
1
Result
Bagels
Rye Wheat Sourdough bread
My favorite loaf, no artificial yeast
Spelt whole grain loaf with buckwheat
